Asparagus cream pasta
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus https://www.bbcgoodfood.com/recipes/asparagus-cream-pasta
Ingredients
- 1 bunch Asparagus
- 142 ml tubs Double Cream
- 2 cloves Garlic · peeled, but left whole
- 50 gram Parmesan · grated, half shaved
- 250 gram Tagliatelle
Method
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I
To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
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II
Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
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III
Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.